Tuesday, December 4, 2012

Roasted Brussels Sprouts with Bacon

Somehow, I managed to escape the all too common childhood trauma of being forced to eat my brussels sprouts. I'll have to check with my mom on that one, but I have a sneaking suspicion she doesn't like them herself! Hmm..

I recently had brussels sprouts for what may have been the first time in my life and, as it turns out, they're delicious! This recipe was my first attempt at making them at home and it was so simple, I think I'll make it a more common staple. The brussels sprouts were delicious simply roasted with olive oil, but the bacon adds that extra something special. I served them with mustard roasted salmon and skipped the starch - and I didn't even miss it!

Preheat oven to 375. Rinse the brussels sprouts, remove any loose leaves (these tend to burn in the oven), and cut into halves or quarters, depending on your preference. Arrange the brussel sprouts on a baking sheet and drizzle with olive oil, salt and pepper. Transfer to the oven and roast for 25-30 minutes until they're nicely browned, stirring once. Meanwhile, heat a skillet over medium high heat. Add the bacon and cook until crisp. Set the bacon aside on a paper towel to drain and reserve the bacon fat in the pan. When the brussels sprouts are finished, top with crumbled bacon and 1 tsp. of the bacon fat. Serve warm.